This the best pumpkin pie I have ever had. My mother traded in her pumpkin pie recipe she has used for years when she tried this one! Wonderful, creamy and smooth.
1 large can of pure pumpkin
1 cup brown sugar
1 cup white sugar
1/4 teaspoon ground cloves
3 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon salt
4 eggs, slightly beaten
1 cup evaporated milk
1 cup whipping cream, not whipped
1 pie crust
Combine first 8 ingredients and mix well. Combine evaporated milk and whipping cream. Heat to scalding point and add to above mixture, mix well.
Pour into unbaked pie shell (1 10-inch or 2 8-inch pie plates).
Bake at 350 degrees for 60-70 minutes for 2 8-inch pies or 1-1/2 hours for 10-inch pie.
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